Tofu Zugghini Stroganoff Recipe
Ingredients
1 (10 1/2-ounce) package firm tofu
Vegetable cooking spray
1 teaspoon vegetable oil
1 medium zucchini, cut into thin strips
1 medium-size sweet red pepper, cut into thin strips
1/2 pound fresh mushrooms, sliced
2 cloves garlic, minced
2/3 cup skim milk
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried dillweed
1 tablespoon Neufchatel cheese, softened
4 cups cooked medium egg noodles (cooked without salt or fat)
Directions
Wrap tofu in several layers of cheesecloth or paper towels; press lightly to remove excess moisture.
Remove cheesecloth; cut tofu into 1/2-inch cubes.
Coat a large nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add tofu; saute 3 to 4 minutes or until lightly browned.
Drain tofu; pat dry with paper towels.
Wipe skillet with a paper towel.
Coat skillet with cooking spray, and place over medium-high heat until hot.
Add zucchini and next 3 ingredients; saute until tender.
Remove vegetable mixture from skillet, and set aside.
Wipe skillet dry with a paper towel.
Combine milk, flour, salt, and dillweed in a small bowl, stirring well.
Add flour mixture to skillet; bring to a boil over medium heat, stirring constantly.
Add cheese; cook, stirring constantly, until cheese melts.
Add tofu and vegetable mixture.
Cook over low heat, stirring constantly, until thoroughly heated.
Remove cheesecloth; cut tofu into 1/2-inch cubes.
Coat a large nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add tofu; saute 3 to 4 minutes or until lightly browned.
Drain tofu; pat dry with paper towels.
Wipe skillet with a paper towel.
Coat skillet with cooking spray, and place over medium-high heat until hot.
Add zucchini and next 3 ingredients; saute until tender.
Remove vegetable mixture from skillet, and set aside.
Wipe skillet dry with a paper towel.
Combine milk, flour, salt, and dillweed in a small bowl, stirring well.
Add flour mixture to skillet; bring to a boil over medium heat, stirring constantly.
Add cheese; cook, stirring constantly, until cheese melts.
Add tofu and vegetable mixture.
Cook over low heat, stirring constantly, until thoroughly heated.
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